These Flourless Pecan Brownies are probably the BEST brownies I have ever eaten! I love chewy brownies and these brownies are insanely gooey and the pecans go so well with the strong chocolate flavour!
These brownies are also naturally gluten-free!! And as the title suggests, they are completely flourless, just cocoa powder!
If you are making this recipe for someone who is allergic to gluten, please make sure that your cocoa is certified gluten-free.
Why I absolutely LOVE these Flourless Pecan Brownies:
- They are ultra chewy - like probably the chewiest brownies you will ever eat. Period.
- This recipe is super quick & easy to whip up!
- These brownies are full of pecans! I love pecans. Of course, if pecans aren't your favourite, you could use walnuts. Or be adventurous and try adding almonds, macadamia nuts, pistachios, or even peanuts!
You might be asking, "What makes these brownies so chewy?". A few things:
- Dark brown sugar. More molasses in your brown sugar = more chew in your brownies.
- Egg yolk -- this recipe calls for 1 whole egg and 1 egg yolk. The white of the egg contains a lot of extra water that doesn't help us in achieving a chewy texture.
- Cream of tartar -- In addition to being a leavening agent, I find a little cream of tartar gives a soft texture to cookies, so why not use it in brownies, too!
- Don't cook your brownies to death!! Bake them until the top is set but the center is still gooey.
If you make this recipe, I invite you to please share an honest review in the comments below, or share on social media using #kneadsomesweets!
📖 Recipe
Flourless Pecan Brownies {gluten free}
These Flourless Pecan Brownies are probably the BEST brownies I have ever eaten! I love chewy brownies and these brownies are insanely gooey and the pecans go so well with the strong chocolate flavour!
Equipment
- 9x9-inch baking pan
- parchment paper
- large mixing bowl
- electric handheld mixer
Ingredients
- ¼ cup salted butter, melted
- 1 cup dark brown sugar, lightly packed
- 1 teaspoon vanilla extract
- 1 whole egg
- 1 egg yolk
- ½ cup cocoa powder (I use Dutch-processed cocoa)
- ¼ teaspoon cream of tartar
- ⅛ teaspoon salt
- 1 cup chopped pecans (or whatever nut you prefer)
Instructions
- Preheat the oven to 350℉. Line a 9X9-inch baking pan with parchment paper, leaving the edges to hang over the sides of the pan.
- In a large mixing bowl, beat together melted butter, brown sugar, and vanilla on high speed for 2 full minutes. Add the egg and egg yolk and continue beating on high for 30 seconds.
- Add the cocoa powder, cream of tartar, and salt and beat on low speed until combined. Lastly, fold in the chopped nuts. Pour batter into the lined pan and bake in the preheated oven for 20 minutes. The brownies should look fully cooked on top but still be gooey in the center.
- These brownies would be wonderful served warm with ice cream or let them cool to room temperature on the counter before chilling in the refrigerator to serve cold. I LOVE these brownies served cold, they are super chewy and fudge-like when cold! Enjoy!
Tried this recipe?Let me know how it was!
Love and Cookies,
Naomi
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Kaleigh Stroink
Made these tonight and they're amazing! Don't even have the weird GF taste that you get from some foods. I made them for my coworkers and I hope she likes them (she's GF)! And I actually had and used all the right ingredients for this recipe. 😀
Naomi Andres
Thank you so much, Kaleigh! I am thrilled to hear that you enjoyed this recipe!
Naomi
Casey W.
These are chocolatey, so how could they not be good?! We enjoyed them! I do wish I had had dark brown sugar on hand, but I substituted with light brown sugar. I also added marshmallows on top to use up some I had, but I wouldn't do that again; these are probably best made exactly how you wrote the recipe. 😉 I think I'll try eating them cold next time as you suggested!
Naomi
That's great, Casey!! Thank you for reviewing this recipe!
Naomi